Friday, July 1, 2011

Brioche with Nectarine

Last night, the restaurant where I am currently working full time, Chez Dominique, had a lot of leftover brioche bread. What a pity, so sad to waste such a delicately perfected creation. So of course I had to take some home with me and it wasn't difficult to find some delicious ways to use it straight away for breakfast the next morning. 

Brioche is a french bread and the famous 'cake' referred to when Marie Antoinette declared 'Qu'ils mangent de la brioche' (let them eat cake) about the protests coming from the malnuorished and hungry masses. Because brioche is made with a lot of butter and sometimes eggs, it very easily crumbles and is very delicate, but very delicious. I myself have made several unsuccessful attempts at this bread, but perhaps in my next attempt I'll take tips from our in house baker. (Blog on this coming later)

Since I had some perfectly ripe nectarines, I decided to make a light syrup with them, putting a quarter cup of sugar and an eighth of a cup of water and a pinch of nutmeg to a small sauce pan and let boil. I added the slices of nectarine, skins and all, and let them soften.

Then I simply cut some of the brioche lightly in half. I was so glad about my recent purchase of a Fiskars knife set on sale, 50% off. 5 Pro series Fiskars knives for 25e. Now I finally have the perfect bread knife.

I toasted these lightly in our toaster oven. Using a regular toaster would have been disasterous because it would have squished them and then you would not have been able to get the pieces out. You would be left with brioche crumbs in the bottom of the toaster, burning, and nothing more. You can also use the regular oven's broiler for a few minutes.

Finally, I topped the brioche with the nectarine and syrup and served with some plain turkish yogurt on the side. Perfect breakfast food to share with A before he jets off to work.

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